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Roast Winter Vegetable Pilau

The rice used in this recipe is not easily overcooked, and is very useful for preparing dishes ahead. If you are planning to freeze this pilau, slightly undercook the rice to help maintain its texture when re-heated.

Christmas

Preparation time:
20 minutes

Cooking time:
40 minutes

Total time:
1 hour

Serves:
4

Ingredients

125g sachet Merchant Gourmet Red Camargue Rice

150g Tilda Brown Basmati Rice

750ml hot vegetable stock

15g pack fresh rosemary, stalks removed

200g organic celeriac, peeled and diced

200g swede, peeled and diced

200g sweet potato, peeled and diced

1 tbsp extra virgin olive oil

200g broccoli florets, to serve

Method

Preheat the oven to 200°C, gas mark 6. Put the red and brown rice together in a large saucepan, pour in the stock and add the rosemary leaves. Set aside.

Put the diced celeriac, swede and sweet potato in a roasting tin, drizzle with the oil and season. Roast in the oven for 30 minutes until tender and golden.

Meanwhile, heat the rice and stock, bring to the boil, cover, and simmer for 20 minutes. Add the roasted vegetables and continue to cook for a further 5 minutes until all the stock is absorbed. Season lightly and cool.

Serve with broccoli and a spoonful of natural yogurt, garnished with a sprig of fresh rosemary.